I prefer to roll these over dropping by the spoonful. That way I make sure to get every little bit of choclate that I can into the dough.
Often times I'm left with dough that won't fill a cookie sheet, especially when I use my really big NordicWare baking sheet. (No, they don't pay me to say that, this site is not monetized at this time). When I end up with this much I make a "special" cookie.
I call this cookie "The Baker's Cookie", or I put my hubby's name on it. I roll the dough into a ball, put it on the baking sheet, and pat it down, trying to keep it's circular shape. They're rarely perfect, but always scarfed down quickly. The one from this batch came out with crispy edges and a chewy center.
